Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 cup Butternut squash; 1.5 cup Chicken bone broth; 1 tbsp Extra virgin olive oil; 0.5 cup Yellow onion; 2 clove Garlic; 1 tbsp Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Ground nutmeg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage

Roasted butternut squash blended with savory bone broth and aromatic sage for a velvety texture, served with tender shredded chicken.

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NUTRITION

Protein

37.8g

Fat

16.9g

Carbs

47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cup Butternut squash

1.5 cup Chicken bone broth

1 tbsp Extra virgin olive oil

0.5 cup Yellow onion

2 clove Garlic

1 tbsp Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper.
3
Roast the squash for 25 to 30 minutes until it is tender and the edges are golden and caramelized.
4
While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
5
Add the diced yellow onion and sauté for 5 minutes until translucent, then add minced garlic and cook for 1 minute more.
6
Stir in the roasted butternut squash, chicken bone broth, chopped fresh sage, and ground nutmeg.
7
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
8
Use an immersion blender to process the soup directly in the pot until it reaches a completely smooth and velvety consistency.
9
Stir in the pre-cooked shredded chicken breast and heat for 2 minutes until warmed through before serving.